Marjoram and oregano belong to the same family, with oregano being the wild form of marjoram. There are a number of different kinds of marjoram, but the one most commonly used in cooking is sweet marjoram. Marjoram has a subtle flavour, and pairs well with meats. Oregano is slightly spicier. Both herbs are used extensively in Italian and Greek cooking, in both their fresh and dried form.

To Buy

Look for fresh-looking oregano and marjoram, with green leaves and no yellow or discoloured patches.

To Store

Wrap in damp paper towels then store in a plastic bag in the fridge for 5 to 7 days. Alternatively, you can dry bunches of oregano and marjoram by tying them loosely with string then hanging them upside down in a cool, dry place for 3 to 7 days or until dried. Strip the leaves and flowers from the stalks and store in a jar.

To Prepare

Wash then strip the leaves from the stalks and chop or tear as required.